RECIPES: Recipe Details
Marisa de los Santos’ Puto Maya with Mangoes
Pen eats this for breakfast in the Philippines, as do I—greedily–every time I go there, every chance I get! We call it “sticky rice” and serve it with a mango sliced in half (discard the seed only after you’ve gnawed all the mango flesh off of it) and eaten, Filipino-style, with a spoon. Most Filipino breakfasts also include a kind of bittersweet chocolate calledsikwate, but you can substitute regular hot chocolate. Cebu has the best mangoes in the world, but I have never found them in grocery stores here. Try to get the small, kidney-shaped yellow ones, instead of the larger red and gold ones.
Be sure to use a glutinous variety of rice, like the kind used for sushi. It’s important that the grains stick together! I use Kokuho Rose.
2 cups glutinous rice (sweet, sticky rice)
4 cups coconut milk
3-1/2 tsp salt
1 cup sugar (or less, depends on how sweet you like it to be)
4” piece of ginger, peeled, and cut into ¾” chunks
1. Rinse rice and place in a 2-qt pot.
2. Add coconut milk, cover and let it come to a boil. When boiling, add the rest of the ingredients. Stir.
3. Turn heat to a lower setting and let mixture simmer for about 15 minutes or until rice is done. (It will be sticky!)
4. When done, scoop out rice, discarding the ginger root.
Alternate bites of mango and rice and sips of hot chocolate. Heavenly!